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Here goes one more blueberry recipe on the blog which proves that I have yet to get over my craze for the plump and juicy purple berry. This classic breakfast item has been revamped by Pam from For the Love of Cooking to include a pint of fresh blueberries and though I have never tried French toast on its own [shame!] I could not resist the berry version. Especially not when I had just bought tons of fresh berries on a Buy1 Get1 Free deal! Personally, I found the leftovers of this baked fresh toast better tasting than it was right out of the oven but then, I might have been biased as my second serving had the benefit of being topped with vanilla ice cream, maple syrup and toasted almonds.

BAKED BLUEBERRY FRENCH TOAST

Ingredients:

For the Casserole

1 loaf brioche bread, cubed

1 cup fresh blueberries, divided

8 large eggs, room temperature

2 1/4 cups whole milk

3/4 cup brown sugar

1/2 teaspoon ground cinnamon

1 tablespoon vanilla extract

For the Streusel Topping

1/3 cup brown sugar

1/3 cup all purpose flour

1/2 teaspoon cinnamon

6 tablespoon butter, cold

Method:

  • Grease a 9″ x 13″ pan with cooking spray. Cut the brioche bread into cubes, about 1 inch in size.

  • Spread half of the cubes into the prepared baking pan and top evenly with half of the blueberries.

  • Add the remaining bread cubes followed by remaining blueberries. Set aside and prepare sauce.

  • Whisk the eggs, milk, brown sugar, cinnamon, and vanilla together in a bowl until well combined.

  • Pour evenly over bread. Cover the pan very tightly with plastic wrap and place in the refrigerator.

  • Chill for at least 3 hours or overnight. Preheat oven to 350oF. Remove pan from the refrigerator.

  • Prepare topping by whisking the brown sugar, flour, and cinnamon together in a medium bowl.

  • Cut in the cubed butter with a pastry blender until crumbly. Sprinkle topping evenly over bread.

  • Bake it for 50 to 60 minutes until golden brown on top. Serve immediately with vanilla ice cream.

  • Cover the cooled leftovers tightly and store in the refrigerator for 2-3 days. Makes 8-10 servings.

Baked Blueberry French Toast

Here’s a cute gluten-free recipe for all my friends who cannot tolerate this particular protein in their diet. Cookies are loved by one and all and there is no reason anyone should miss out on them. These ‘healthy’ almond chocolate chip cookies from King Arthur Flour use coarse almond meal instead of wheat flour making them 100% gluten free. I would recommend making an extra batch and storing it in the freezer for ’emergencies’!

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Ingredients:

1/4 cup light brown sugar, packed

1/2 teaspoon baking soda

1/4 teaspoon kitchen salt

1/8 cup butter, room temperature

2 teaspoons vanilla extract

1 large egg, room temperature

2 cups almond flour, lightly roasted

1/2 cup dark chocolate, chopped

Method:

  • Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment paper.

  • Combine brown sugar, baking soda, salt, and butter in a large bowl and mix until smooth.

  • Mix in vanilla, egg, and almond flour. Stir to combine scraping bottom and sides of bowl.

  • Mix for 1 minute at medium speed. Stir in chocolate chips so that they are well distributed.

  • Scoop the dough with a scoop one level tablespoon at a time onto prepared baking sheet.

  • Gently flatten to about 3/8″ thick. Bake the cookies for 9 to 12 minutes, until golden brown.

  • Remove the cookies from the oven and allow them to cool on the pan for some 2 minutes.

  • Transfer them to a rack to cool completely and store in an airtight jar. Yields 14 cookies.

Almond Flour Chocolate Chip Cookies

If you have a crush on the famous Indian pudding, kheer, there is a good chance you will like this pina colada version. Instead of cooked rice, this milk based dessert gets its boost of flavors from tinned pineapple and grated coconut.  You may use fresh pineapple if you manage to get a very ripe one and happen to be skilled with a knife. The original recipe from Manjula’s Kitchen tells you to caramelize the fruit by cooking it with sugar but I felt that the canned pineapple was sweet enough without the extra caramel. This special kheer was my offering to Lord Krishna on the occasion of his birthday, Janmashtami as it is believed that Krishna was particularly fond of homemade dairy stuff as a child.

PINEAPPLE COCONUT KHEER

Ingredients:

2 1/2 cup full cream milk

3/4 cup coconut milk

1/2 cup granulated sugar

1/2 cup freshly grated coconut

1 1/2 tablespoons corn flour

1/2 cup pineapple, diced

1/4 cup pineapple, crushed

1 tablespoon sliced almonds

6 Maraschino cherries

Method:

  • In a heavy bottom pan over medium high heat, boil the milk, coconut milk, sugar and grated coconut.

  • After it comes to a boil, lower heat to medium and let it boil for about 18-20 minutes, stir occasionally.

  • In a small bowl, mix combine corn flour well with 2 tablespoons water, making sure there are no lumps.

  • Add corn flour to boiling milk, mix it well and boil for 3 to 4 minutes stirring occasionally. Turn off heat.

  • Drain the syrup from canned pineapple, and slice them into about 3/4 inch cubes, save half the cubes.

  • Lightly crush the other half into a chunky pulp. Reserve the pineapple in a bowl at room temperature.

  • Carefully fold the pineapple cubes, crushed pineapple and milk mixture together until well combined.

  • Chill for at least two hours before serving. Garnish with pineapple cubes, almond slices and cherries.

Pineapple Coconut Kheer

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PrerrnaMirchi
Mauritius

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